Processing technology of coix seed-rabbit meat luncheon meat

A production process, technology of luncheon meat, applied in chemical preservation of meat/fish, bacteria used in food preparation, food ingredients containing natural extracts, etc., can solve unsaturated fatty acid oxidation, low bioavailability, food deterioration and other problems, to achieve the effect of improving transformation ability, anti-oxidation ability, and not easy to deteriorate

Inactive Publication Date: 2019-07-12
刘雪琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, unsaturated fatty acids are easily oxidized during food processing and storage, resulting in poor flavor and even food deterioration.
[0004] The results of modern pharmacological studies have shown that Shamrock has significant antihistamine, anti-bacteria and fungal, anti-oxidation, and anti-heart failure effects. At the same time, Shamrock contain

Method used

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  • Processing technology of coix seed-rabbit meat luncheon meat
  • Processing technology of coix seed-rabbit meat luncheon meat
  • Processing technology of coix seed-rabbit meat luncheon meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0024] A process for making coix seed rabbit meat luncheon meat, comprising the steps of:

[0025] Meat pretreatment: Use a thawing machine or tap water spray to thaw 10 parts of fresh frozen rabbit meat that are accurately weighed. Cut into chunks.

[0026] Prepare marinade and injection marinade: marinade: first dissolve 0.01 part of red yeast rice powder in 0.02 part of white wine, then add 2 parts of spicy juice, 0.1 part of salt, 0.06 part of white sugar, 0.01 part of green pepper, and 0.07 part of onion In white wine, set aside. The spice juice is prepared by mixing 0.3 to 0.4 parts of spices with 2 parts of water. Red yeast rice powder is used in the pickling stage, which improves the coloring effect of rabbit meat. Injection marinade: Dissolve 0.1 part of salt and 0.2 part of soy protein with 0.5 part of water and set aside. Used to improve water retention of rabbit meat.

[0027] Pickling: Add a mixed injection marinade to the cleaned rabbit meat using a salt wat...

experiment example 1

[0055] Experimental Example 1: Detection of Flavor Substances

[0056] Experimental Method: Static Headspace Solid Phase Microextraction

[0057] 1. Experimental sample preparation:

[0058] The rabbit meat luncheon meat obtained in Example 1, Comparative Example 1 and Comparative Example 2 was used as the experimental sample, and 20.0 g of the sample was weighed, chopped up quickly and uniformly at room temperature, placed in an extraction bottle, sealed with tin foil, and sealed with parafilm.

[0059] 2. Instruments and equipment:

[0060] Manual SPME injector, composite 75μm CAR / PDMS extraction head, Trace DSQ II gas chromatography-mass spectrometer, Trace GC Ultra gas chromatograph, HH-8 digital display constant temperature water bath.

[0061] 3. Detection conditions:

[0062] Gas chromatography conditions: the chromatographic column is a TR-5MS quartz capillary column (30 m×0.25 mm×0.25 μm), the carrier gas is N2, the flow rate is 1 mL / min, the temperature of the inj...

experiment example 2

[0068] Experimental example 2: detection of flavonoids

[0069] Experimental method: high performance liquid chromatography

[0070] 1. Experimental sample preparation:

[0071] The rabbit meat luncheon meat obtained in Example 1, Comparative Example 1, and Comparative Example 2 and the blank example were used as experimental samples, and 4 g of samples were weighed, mixed with 25 mL of 100% methanol, and placed in ultrasonic crushing, 85% power Extracted at low temperature for 40 min, then placed in a refrigerated centrifuge at 4°C at 8000 r / min for 20 min, then transferred the supernatant to a volumetric flask and dilute to 25 mL with methanol, and passed through a 0.22 μm microporous membrane.

[0072] 2. Instruments and equipment:

[0073] TDL-5 centrifuge, KQ-500 ultrasonic instrument, Waters 600 high performance liquid chromatography

[0074] 3. Detection conditions:

[0075] Chromatographic conditions: C18 column (250 mm×4.5 mm, 5 μm), mobile phase V (methanol): V (...

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Abstract

The invention discloses a processing technology of coix seed-rabbit meat luncheon meat, wherein the processing technology includes the following processes: meat pretreatment: thawing rabbit meat, andcutting the rabbit meat into blocks; preparation of a pickling material and injection of the pickling material, and pickling: injecting the injection pickling material into the rabbit meat blocks, carrying out rolling pickling for 30 min to relax rabbit meat muscles so as to make the injection pickling material and the rabbit meat mixed better, immersing the rabbit meat blocks in the pickling material, and pickling for 12 h at low temperature of 0-5 DEG C; rough chopping and mixing, preparation of an affine cudweed juice, and fermentation: mixing the affine cudweed juice and the minced crude rabbit meat evenly, inoculating the minced crude rabbit meat as a culture medium with 0.002-0.005 part of lactobacillus plantarum, and fermenting for 12 h at the temperature of 35-45 DEG C; preparationof a chopping and mixing material, and fine chopping and mixing: finely chopping and mixing the fermented minced crude rabbit meat, adding the chopping and mixing material, and chopping and mixing together; and subsequent treatment: filling, cooking, sterilizing, and labeling, packaging, and putting in storage after inspection. The rabbit meat luncheon meat prepared by the technology has strong antioxidant ability, is not easy to deteriorate, has strong flavor, and is rich in absorbable free flavonoids.

Description

technical field [0001] The invention relates to the field of novel luncheon meat, in particular to a production process of Yiren rabbit meat luncheon meat. Background technique [0002] Luncheon meat is a very popular meat-based convenience food. Not only is the product delicious and easy to eat, it is suitable for various eating methods such as frying, frying, rinsing, and frying. Moreover, luncheon meat has a long shelf life and can be stored for a long time . However, with social development and the improvement of people's living standards, people's intake of animal protein and fatty foods has increased significantly, resulting in obesity, hypertension, hyperlipidemia and other diseases becoming more and more common. Therefore, in recent years, people have vigorously advocated healthy People's requirements for convenience food are getting higher and higher, while traditional luncheon meat is mostly made of pork, and its fat content is relatively high, usually around 10%....

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L33/105A23B4/20
CPCA23L13/67A23L13/428A23L13/45A23L13/72A23L33/105A23B4/20A23V2002/00A23V2400/169A23V2250/21
Inventor 刘雪琴
Owner 刘雪琴
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